AuthorJulie PintozziCategoryDairy free, Egg Free, Gluten FreeDifficultyIntermediateGumbo is a satisfying and full-flavored treat any time of the year! My family loves the savory blend of andouille sausage, tender chicken, and the many seasonings--and, of course, the fact that we each can control the heat level in our bowls! Pass around your favorite hot sauce, bake some gluten-free cornbread muffins, and you've got a fabulous meal! Enjoy!
To save on prep time, you may bake and shred the chicken beforehand, but you achieve a better flavor by sauteing the uncooked chicken pieces in the andouille drippings as noted below.
Heat 1 tsp of oil in a cast iron skillet or non-stick pan on medium heat.
Add sausage pieces and saute until lightly browned on both sides. Approximately 10 minutes.
Transfer cooked sausage to a plate and drain on paper towels. Reserve the hot pan with sausage drippings to cook the chicken.
Saute the chicken on medium heat with 1 tsp salt for 10 minutes or until cooked. Set aside.
Heat remaining oil in a dutch oven over low-medium heat.
Slowly whisk in gluten-free flour and stir frequently until the roux turns a light-medium brown--a bit darker than the roux here. This should take 10-15 minutes. Depending on the gluten-free flour you’re using, it may burn before it turns the chocolate color that conventional roux tends to be. Don’t let that happen, as it will impact the flavor of the gumbo.
Add onion, green pepper, and celery to the roux and stir occasionally for 5 minutes to ‘sweat’ them.
Slowly stir in the chicken broth and water, 1 cup at a time.
Add bay leaves, spices, and the cooked chicken.
Cover and gently simmer for 30 minutes, stirring occasionally.
Add cooked sausage and frozen okra and cook uncovered for 20 minutes on low heat, stirring occasionally.
Serve on a bed of cooked white rice and garnish with sliced green onions and your favorite hot sauce. Gumbo normally calls for filé powder, but you might have a hard time finding Zatarain’s filé or another gluten-free version. If you happen to find some, add a sprinkle on each bowlful before serving.
Ingredients
Directions
To save on prep time, you may bake and shred the chicken beforehand, but you achieve a better flavor by sauteing the uncooked chicken pieces in the andouille drippings as noted below.
Heat 1 tsp of oil in a cast iron skillet or non-stick pan on medium heat.
Add sausage pieces and saute until lightly browned on both sides. Approximately 10 minutes.
Transfer cooked sausage to a plate and drain on paper towels. Reserve the hot pan with sausage drippings to cook the chicken.
Saute the chicken on medium heat with 1 tsp salt for 10 minutes or until cooked. Set aside.
Heat remaining oil in a dutch oven over low-medium heat.
Slowly whisk in gluten-free flour and stir frequently until the roux turns a light-medium brown--a bit darker than the roux here. This should take 10-15 minutes. Depending on the gluten-free flour you’re using, it may burn before it turns the chocolate color that conventional roux tends to be. Don’t let that happen, as it will impact the flavor of the gumbo.
Add onion, green pepper, and celery to the roux and stir occasionally for 5 minutes to ‘sweat’ them.
Slowly stir in the chicken broth and water, 1 cup at a time.
Add bay leaves, spices, and the cooked chicken.
Cover and gently simmer for 30 minutes, stirring occasionally.
Add cooked sausage and frozen okra and cook uncovered for 20 minutes on low heat, stirring occasionally.
Serve on a bed of cooked white rice and garnish with sliced green onions and your favorite hot sauce. Gumbo normally calls for filé powder, but you might have a hard time finding Zatarain’s filé or another gluten-free version. If you happen to find some, add a sprinkle on each bowlful before serving.
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